- Joanne Fujita By Title: | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | By Author/Artist: | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | Joanne Fujita (Books) Hawai‘i has four types of delicious ‘ahi—albacore, yellowfin, bigeye and skipjack—which provide Island chefs with seemingly endless possibilities for preparing this favorite dish. ‘Ahi can be prepared raw, blackened, seared, grilled. It is eaten plain, in salads, in sushi, in sandwiches and in pasta. Joanne Fujita (Books) Mangoes and papayas are at the top of the list of favorite Island fruits, and it’s no wonder – sweet and nutritious, they are the quintessential tropical ambrosia and can be enjoyed plain or in a variety of recipes. Joanne Fujita (Books) In Hawai‘i, we eat a wide variety of delicious noodles. Noodles have been popular since Marco Polo first brought them back from China, and in the Islands we have adopted noodles from China, Japan, Vietnam, Thailand, and Italy. Sam Choy with Joanne Fujita (Books) Hawaii Cuisine Sampler is the perfect introduction to the exotic and sunny flavors of Hawaii’s multicultural cooking.